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Brian Stowe
Chocolate terrine with raspberries
Try this chocolate terrine with raspberries
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Ingredients
Directions
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Put the white chocolate in a bowl and put the dark chocolate with cocoa powder in another bowl.
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Heat the whipped cream without cooking.
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Soak the gelatin in plenty of cold water.
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Pour half of the whipped cream over the white and half over the dark chocolate. Stir well and melt or melt the chocolate separately for 2-3 minutes in the microwave at 800 Watt.
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Squeeze out 4 leaves of gelatine and dissolve them in the white chocolate while stirring.
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Add the 3 remaining leaves of gelatine to the dark chocolate mixture and stir until dissolved.
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Beat the egg whites with the sugar stiff, halve and spatulate the proteins lightly through each chocolate mixture. Spoon half of the white mixture into the mold.
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Divide the raspberries over them and spoon a brown layer on them. Repeat this and cover the tureen with cling film.
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Let stiffen in the refrigerator for at least 5 hours. Garnish with raspberries if necessary.
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Nutrition
615Calories
Sodium0% DV0g
Fat62% DV40g
Protein20% DV10g
Carbs17% DV52g
Fiber0% DV0g
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